1 - Inspection
Mar 17, 2025
Official score: 96.5 · Understand this area’s scale
4 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Prep pans still had affixed labels and some had food particles adhered. Ensure that utensils and euqpiment are wahsed; rinsed and sanitized; labels are removed and dish sink basins are changed out to prevent leftover food particles adhering to surfaces. CDI: These were removed and placed back in dish for cleaning. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
Observation: The cut tomatoes stored on the top refrigeration sandwich section refrigerator is holding above 41F. (Tomatoes 45F; 48F) CDI: Sliced tomatoes had been out less than 2 hours and were removed; placed in containers that did not have a plastic shelf; below the fill lines on the container and in the wlak in refrigerator. Do not store TCS temperature control safety food products in equipment that cannot maintain 41F or below; prep bins exceeding fill level. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Food properly labeled: original container
Inspector’s notes
Observation: Containers of liquids; dry ingredients wer enot labeled.Ensure that all food ingredients dry or liquid once removed from original packaged container are labeled with the contents therein. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
Observation: Equipment and utensils found stacked wet at the air drying rack at dish sink. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from Wake County Environmental Services, Mar 17, 2025 · Original Source